Mushroom-Stuffed Chicken Breast

Step 1: Preheat the oven to 200°C/390°F (180°F fan).

Step 2: Cut a pocket into each chicken breast, being careful not to cut all the way through. Cut on the side with the fold in the meat, keeping the smooth side intact.

Step 3: Season the inside and outside of the chicken with half the salt and pepper.

Step 4: Melt the butter in a heavy-based, ovenproof skillet over high heat. Add the mushrooms and cook for 3 minutes, until they start to turn golden. Add the garlic, thyme, and remaining salt and pepper. Continue cooking for a further 2 minutes, until the mushrooms are golden.

Step 5: Add the baby spinach and stir until wilted, about 30 seconds.

Step 6: Stuff the mushroom mixture into the pocket of each chicken breast, then top with cheese.

Step 7: Seal the pockets with toothpicks as best you can. They do not need to be fully sealed; just keep them mostly closed.

Step 8: Wipe the pan quickly with paper towels. Heat the oil over medium-high heat. Sear each side of the chicken breasts for 1 1/2 minutes, until golden.

Step 9: Transfer the skillet to the oven and bake for 15 minutes, or until the internal temperature of the chicken reaches 65°C/149°F. Check the chicken flesh, not the mushroom filling.

Step 10: Remove the chicken from the tray and place it on a plate. Loosely cover with foil and rest for 5 minutes before serving.